What do you guys do with honey when the sugar starts to crystallize in it?

It's not as prevalent in this pic, but whenever we get low on a bottle of honey and the rest sits overnight, it crystallizes and hardens up, giving the honey a gritty/rougher texture. Truthful it doesn't matter once it's been melted down into whatever drinks it's going into, but it'd be nice to figure out a way to counter this in the future.

Any tips are appreciated greatly, thanks!